Showing posts with label Pav (Buns). Show all posts
Showing posts with label Pav (Buns). Show all posts

Stuffed Cheesy Schezwan Pav



BM #83 Week 3 Day 3 - 

 The stuffed cheesy schezwan pav is the ultimate fusion of the both the Indian and Chinese flavors. I can imagine these cheesy pav being served at a street food joint in Mumbai. Mouthwatering view, right?

 Trust me on this. The fusion of the flavors is mind blowing. The filling can be prepared in a few minutes and just account for the baking time and a steaming hot and tempting snack is ready.

 With this I have presented three Indo-Chinese Street food options (Schezwan Fried Rice, Chinese Bhel with Air Fried Noodles and Stuffed Cheesy Schezwan Pav) and my family has thoroughly enjoyed this theme and I have since made all the three at least 2 times each. Schezwan sauce has now become a permanent resident in my refrigerator.

Note - I shall update the pictures as soon as possible. I had to take them at night and so the quality.

 Recipe Source here
Ingredients - 

 Pav buns a pack of 12 (unsliced dinner rolls)
For the Filling - 
Cabbage, finely chopped 1/4 cup
Carrots, finely chopped 1/4 cup
Bell Peppers (all colors), finely chopped 1/4 cup 
Onions, finely chopped 1/4 cup
Salt as needed
Schezwan Sauce 2 Tbsp (or more as per taste)
Green Chilies, finely chopped 1 tsp (Optional - I didn't use)
Topping - 
Butter, melted 3 Tbsp
Spring onion greens, finely chopped 1/4 cup
Garlic, grated 1 tsp

Method Of Preparation -
In a heated pan, add a teaspoon of oil and saute the onions until they are translucent. Add in all the remaining vegetables and saute for a couple of minutes. They should not be cooked just a little to remove the moisture. remove onto a bowl and allow it to cool.

 In a mixing bowl, add the sauteed vegetables, shredded cheese, salt and schezwan sauce. Mix them well and adjust the flavors as needed. This is the filling we need to stuff into the pav buns.

 In a separate bowl, mix in the melted butter, grated garlic and finely chopped spring onion greens. Set aside.

 Place the pav buns on a long aluminum foil (so that it can be wrapped around the pav buns sealing the whole slab of pav buns).

 Using a sharp knife, make horizontal and vertical slits from the top on all the buns.

 Carefully put the stuffing into the slits making sure it is evenly stuffed in all the slits.

Preheat the oven to 400 °F.  [This can be done on the tawa as well.]

 Brush the butter mixture evenly all over the top surface of the buns.

 Cover the stuffed pav buns with the foil to seal well.

 Place the wrapped foil onto a baking tray and bake it in the middle rack for about 12-15 minutes.
Remove from the oven and carefully unwrap the foil, slice and enjoy while still warm.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 40 minutes
Serves 4

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Posted by Harini R on Tuesday, December 19, 2017
8 comments
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Vegan Lentil Burgers And Fries


Vegan Lentil Burgers And Fries

 Day 3 BM #56 - 
I love to make burgers at home as both my older kid and the other adult at home love them. To make them happier I served the burgers along with Potato fries.

 This time I made the burgers, the vegan way, taking inspiration mostly from the Vegetarian times and a few other places. I felt that the addition of walnuts gave a definite crunch to the patties. I was tempted to give these patties an Indian touch with some spices but held back as I thought these best represent the food from USA.
Ingredients - 
For the Patties - 
Whole Red Lentils / Whole Masoor Dal 1/2 cup
Steel Cut Oats 1/4 cup
Onions, finely chopped 1/2 cup
Spinach, chopped and blanched 1 cup
Walnuts, chopped 1/4 cup
Garlic, grated 1 tsp
Salt, Pepper, Paprika as needed
Olive Oil 1 tsp +  more to shallow fry the patties
For the Burgers - 
Burger Buns 6 nos
Any vegetables preferred (I used onions, tomato, lettuce and cucumber, jalapenos)
Any Condiment preferred (I used Mustard, Spicy tomato sauce)
For Fries - 
Vegetable Oil 1/2 cup
Potatoes 3-4
Salt and Pepper as needed
Vegan Lentil Burgers And Fries

 Method Of Preparation -
To Make The Lentil Patties - 
Cook lentils and oats with adequate water. (I pressure cooked with just enough water).

 In a heated pan, add oil and saute onion and garlic. Add in the blanched spinach and walnuts.

 Sprinkle, salt, pepper and paprika. Mix well and set aside.

 Mash the lentils and mix in with the spinach mixture and let it cool for a few minutes.

 Divide the mixture into 6 equal portions. Make patties using each of the portions.

 Grill/shallow fry each of the patties. and set aside.

 Assembling the Burgers - 
Toast the buns, arrange the patty, vegetables and sauces as needed and enjoy.

 To Make Fries - 
Peel and wash the potatoes. Slice them into thin sticks.
Heat oil in a pan and fry the potato sticks until they are golden brown.

 Remove and drain onto paper towels.

 Sprinkle salt and pepper on the fried potato sticks and enjoy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56



Preparation Time 30-40 min
Makes 6 burgers

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Posted by Harini R on Thursday, September 3, 2015
15 comments
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Hummus-Avocado Sandwich


Hummus-Avocado Sandwich

 For Day 3, week 2 of BM #50, I found these very interesting burger ideas here and out of the numerous options, this hummus-Avocado burger found its way into our menu. It is so very versatile and flexible to accommodate a variety of taste buds.

Ingredients - 

Hummus 1/2 cup
Avocado, pitted and sliced as needed
Lettuce as needed
Onion, sliced as needed
Tomato, sliced as needed
Cheese, shredded as needed
Burger Buns 2
Butter as needed
Hummus-Avocado Sandwich

 Method Of Preparation -
Toast the burger buns and apply butter as needed.

 Apply a thick layer of hummus on one side of the bun.

 Layer the vegetables as preferred. I arranged lettuce, avocado, onion and tomato in that order. Sprinkle the shredded cheese and top it with the other half of the bun.

 Serve immediately. I served it with some baked potato fries. 


Preparation Time 10 min
Makes 2

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Posted by Harini R on Thursday, March 12, 2015
9 comments
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Vegan Sloppy Joe


Vegan Sloppy Joe

 For Day 2 week 2 of BM #50, here is a vegan version of the popular Sloppy Joe. I wasn't too sure if my folks at home would appreciate this but decided that the risk was worth it :).

 The best part of this adventure was that both the kids and the dad were mightily impressed and did complete justice to their meal. The lentils are full of protein, fiber and iron as well. I was just not able to convince them to go with some whole grain buns. :) Otherwise with all the vegetable toppings I think it was a relatively healthy meal.
Vegan Sloppy Joe

 Adapted from here
Ingredients - 

 Olive Oil 1 Tbsp
Onion, finely chopped
Garlic, grated
Celery, finely chopped
Red and Yellow Peppers, finely chopped
Tomatoes, chopped 1/2 cup
Tomato Paste 2 Tbsp
Cumin Powder 1 tsp
Chili Powder as needed
Sriracha Sauce 1 tsp (Optional)
Salt as needed
Vegetable Broth 3 cups (Or plain water is fine too)
Red Lentils / Whole Masoor Dal 1 cup
Balsamic Vinegar 2 tsp (I didn't add)
For the Sandwich - 
Burger Buns 8
Butter as needed
Lettuce, Onions, Avocados, Spring Onions and cheese as needed
Vegan Sloppy Joe

 Method Of Preparation -
In a pressure cooker or a heavy bottomed pan, heat oil and saute the garlic and onions until they are lightly brown in color.

 Add in the chopped celery and pepper. Let them cook for a minute or two.

 Add in the tomatoes and tomato paste. Let the tomatoes turn mushy. Sprinkle the cumin powder, chili powder and salt. Pour in the Vegetable broth and let it come to a slow simmer.

 Wash and drain the red lentils and add them to simmering broth. 
[If using a pressure cooker, cover and let it cook for just 1 hiss. If using a heavy bottomed pan, let it cook for about 30 min or so until the lentils are just about cooked. Add water if needed.]

 After the pressure cooker is cooled, remove lid and mix well.

 Toast the burger buns, apply butter and spread some lettuce, pour the cooked lentils on one side of the bun, add whatever toppings you prefer, top it with the other side of the bun and devour!!

 Note - Freeze/refrigerate the leftover lentils for a quick bite when you need it the most :)


Preparation Time 35 min
Makes 8

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Posted by Harini R on Wednesday, March 11, 2015
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Vada Pav


Vada Pav

 For Day 3 Week 3 of BM 33, here is a famous street food from the lanes and by-lanes of Mumbai.
This is one of my husband's favorite kind of 'burger' and he relished every last bite of it! Needless to say the kids enjoyed the vadas (Aloo bondas) as is as well as in the form of burgers!

 Recipe Source - Vah Chef
Ingredients - 

 Pav Buns 12
For the Batter - 
Besan/Chickpea Flour 1/2 cup
Asafoetida/Hing 2 pinches
Turmeric 1/8 tsp
Salt as needed
Baking Soda a pinch (Optional)
For the Aloo Curry Filling - 
Aloo boiled and coarsely mashed 2 cups
Ginger grated 1/2 tsp
Garlic grated 1/2 tsp
Green Chillies finely chopped 1 tsp
Turmeric 1/4 tsp
Salt as needed
Coriander leaves chopped 2 Tbsp
Garam masala 1/2 tsp
Lemon Juice as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, cumin seeds 2 pinches, Curry leaves few, Asafoetida couple pinches)
For Theekha Chutney - 
Peanuts roasted and powdered 4 Tbsp
Sesame Seeds roasted 2 Tbsp
Coconut Powder 2 Tbsp
Jeera powder 1/2 tsp
Chilli powder 1 tsp
Green chilli finely chopped 1 tsp
Garlic minced 1 tsp
Hing 2 pinches

Salt as needed
Oil 1 tsp
For Vada Pav Assembly -
Coriander-Mint Chutney
Tamarind-Date Chutney
Teekha Chutney
Optional Toppings - Chopped onions, fried green chillies, Ketchup etc..

Method Of Preparation -

 To Prepare the Aloo Curry filling - 
In a heated pan, add oil and mustard seeds. After the seeds crackle, add cumin seeds, curry leaves and asafoetida.

 Add in the grated ginger, garlic and green chillies. Saute for a few seconds. Remove from fire and add the mashed potatoes, salt, turmeric, chopped coriander leaves and garam masala.

 Mix well and squeeze in some lemon juice.

 Make 12 equal portions and roll them into small balls.

 To make the Vadas (Aloo Bonda) -
Prepare the batter by mixing besan, salt, hing, turmeric and adding water slowly while whisking it rigorously so there are no lumps in the batter. 

 The batter should be slightly thick so it can coat the aloo curry filling.

 Heat oil in a kadai/wok. When the oil is hot enough, dip the prepared aloo curry balls in the besan batter and gently slide them into the hot oil. 

 Fry until the bondas as uniformly golden brown and continue to fry the remaining bondas until done.

 To Prepare the Teekha Chutney -
In a heated pan, add oil and saute the garlic, green chillies and coconut powder. Remove from fire and add the rest of the ingredients listed under the teekha chutney and mix well.

 To Assemble Vada Pav - 
Apply the Coriander-Mint Chutney on one side of the pav bun, layer it with Tamarind-Date chutney.

 Gently Press the aloo bondas or Vadas and place it on the chutney layers. Sprinkle the teekha chutney generously as per preference. Top it with the other side of the bun and devour!

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

 Preparation Time 45 min
Makes 12

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Posted by Harini R on Saturday, October 19, 2013
15 comments
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Quinoa - Chickpea Veggie Burger


Quinoa - Chickpea Veggie Burger

 I have chosen to share some combo dishes using some kind of patties or tikkis this week as part of BM 33. So for day 1 of week 3, here are some healthy patties which my family loved to have in burgers for dinner.

 I read in an online magazine that the combo of quinoa and pinto beans in a patty makes a for very healthy and filling burger. I adapted that idea and made these. Please feel free to customize as per preference and enjoy the goodness of quinoa. My husband who is virtually a quinoa hater has come to love these patties as well.

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Posted by Harini R on Thursday, October 17, 2013
15 comments
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Bun Samosa


Bun Samosa

 After scouring the web I gathered that Bun Samosas have been in vogue for quite some time in various places in India. Apparently in some corporate kitchens these were served as part of the lunch menu.

 I assembled these at home using the store bought samosas and we were very happy to discover yet another way to enjoy the samosas we like!

 This forms part of the BM #30 for day 2 week 2 under the theme of 'Combo recipes'.
Bun Samosa

 Ingredients - 

 Hamburger Buns 6
Samosas 6 (home made or Store bought)
Green Chutney as needed
Tamarind Date Chutney as needed
Tomato Ketchup or Tomato Chilli Sauce as needed
Onions slices 6
Tomato slices 6
Lettuce chopped handful (Optional - I didn't use)
Butter as needed 

 Method Of Preparation -

Apply butter to both the sides of the buns and toast them on a griddle until the undersides are just about golden brown. Remove and set aside.

 Apply green chutney / Tamarind Date Chutney to the one part of the bun, crush the samosa and arrange on it so it doesn't fall off the bun. 

 Place the onion and tomato slices, drizzle the sauces of your choice and cover with the top portion of the bun.

 Repeat for the rest of the buns.

 Serve it with a beverage of your choice for a filling lunch or dinner or a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

 Preparation Time 15 min
Makes 6

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Posted by Harini R on Thursday, July 11, 2013
14 comments
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Pav Bhaji



Stressed out in the kitchen? We are all sometimes, right? So here's a recipe your family is sure to love without you breaking sweat!! Quick to cook, and tasty too! And it is a delicacy that needs no introduction, and could make you guys living outside India a bit nostalgic. Yes - I'm referring to Pav Bhaji - it helps you to  spend more time at the dining table with your family - not in the kitchen cooking! So here's how I cook it !


Ingredients - 

Potatoes 2 medium
Cauli flower 1/4 cup
Beans 1/4 cup
Peas 1/4 cup
Onion 1 medium
Tomato 2 medium
Green chillies 2 nos
Turmeric 1/4 tsp
Pav bhaji masala 2 tsp (Store bought)
Ginger-Garlic paste 1 tsp
Dhania-Jeera powder 1 tsp
Mirchi powder 1/4 tsp
Salt as per taste
Jeera 1 tsp
Olive oil/Butter 2 Tbsp
Chopped onions 1/2 cup
Lime/Lemon 1 nos
coriander leaves for garnish
buns 1 dozen (I use the hamburger buns)

Method of preparation - 

Chop all veggies and boil them except Onion and Tomato.

In a heavy bottomed vessel, heat oil and add jeera. 

After jeera changes color, saute the onions to a golden brown color.

Add ginger-garlic paste.

Make a paste of tomatoes and green chillies and add it to the above mixture.

Add turmeric, dhania-jeera powder, pav-bhaji masala, mirchi powder and let it simmer till the oil oozes out.

Add the boiled veggies and semi mash it. 



Add salt and mix well.

Add up to 1 cup of water if required.

Let it simmer for another 3-4 minutes and garnish it with chopped coriander leaves.

Apply butter to the pav and brown them on a hot tawa.

Now Pav and bhaji are ready to be served with chopped onion and lime/lemon

Serves 4 Adults 

 Preparation Time 20-30 min

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Posted by Harini on Friday, March 12, 2010
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